Micro-Mill: Las Lajas ‎
Oscar and Francisca Chacón are third-generation coffee producers, but for them coffee is more than just a family legacy — it’s part of their hearts and souls. This couple is deeply committed to quality and innovation, and they were among the first farmers in Costa Rica to produce coffee using the Honey and Natural processing methods. ‎
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In 2005, after many years of delivering their coffee cherries to a cooperative at market prices, they decided to join the new “micro-mill revolution” and purchased their own depulper to gain greater control over both the quality and the price of their coffee. ‎
“At first, we didn’t know what we were doing,” Oscar admits. “We were just experimenting.” ‎
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These experiments led to some of the most exciting new flavor profiles we’ve ever tasted. Today, the Chacóns produce a wide range of honey-processed coffees, carefully adjusting drying times to create unique effects in the cup. ‎
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In 2008, when an earthquake deprived their region of electricity and water during harvest, necessity drove the family to innovate further. Without the ability to wash the mucilage off the beans using their depulper, Francisca — inspired by her knowledge of African coffee processing — quickly built raised drying beds on their land. Their natural lots caught the attention of Cafe Imports founder Andrew Miller, and the rest became both their story and ours. ‎
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Las Lajas owns the following coffee farms: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, and Calle Lajas. ‎
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Process: Black Diamond Natural ‎
What sets this process apart is its deliberate, extended drying phase. While it is still a natural process, the drying period lasts between 15 and 22 days. It begins with strict harvesting standards, careful sorting, and a day of surface moisture removal on raised beds. The beans are then moved to a drying patio. ‎
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The Black Diamond process requires more attention than other natural methods. Because the drying is intentionally slow, the temperature and movement of the beans must be closely monitored to prevent overheating. The goal is a gradual dehydration, slower than usual, without sharp rises in temperature — all under strict control. ‎
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Oscar explains that the concept is inspired by the slow drying of coffee seeds for nurseries, a passive process designed to protect the seed embryo. With this method, they avoid damaging the beans with high heat, allowing the sugars in the mucilage to crystallize in cooler conditions. The result they aim for is a sweeter, cleaner, and brighter coffee — the signature of their ‎
Diamond process. ‎